This is absolutely devine! There are several things I like about this recipe: 1) It doesn't call for a lot of butter, 2) It contains no constarch, and 3) It has a wonderful lemony balance between sweet and tart. I followed the recipe exactly with the exception I mixed all the ingredients prior to heating over the simmering water. I was afraid of getting bits of egg in the curd if heated too soon. I cooked it over medium heat (the burner was on #5 of an electric stove) and kept constantly stirring so it wouldn't get clumpy. The curd started to thicken after 15 minutes, but I continued cooking for an additional 10 minutes. The curd remained the same consistancy and it was thick enough to coat a spoon (that's what you're actually looking for with this recipe). I let it cool for a few minutes and then it started thicken. Then I immediately transfered to a pint jar, which filled it perfectly to the rim. There is no need to cover the curd with plastic wrap as mentioned by another reviewer. This is the second lemon curd recipe that I have tried and there is no need to look any further. The first one I tried was Martha Stewart's recipe and found it to be way too rich and tart for my taste. This recipe is right on and has a beautiful creamy yellow colour. Thank you for sharing this wonderful recipe, Margaret! Definitely a keeper!
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This is absolutely devine! There are several things I like about this recipe: 1) It doesn't...